Since current assay seeks the optimization of bioethanol production based on variables that affect the fermentation process, it evaluates the best time required for the fermentation process, the final substrate concentration (S), cell concentration (X) and the concentration of ethanol (P) during alcoholic fermentation, at different pH, temperature and concentration of sugars, following the statistical design of the Rotational Central Composite Design (RCCD).

For example, lactic fermentation is used to make cheese, butter, and some yogurts; acetic fermentation is used to produce vinegar from wine; and alcoholic fermentation is used to produce alcohol, cider, beer, and a number of other products.

Wine said it was not until the invention of the microscope followed by the pioneering scientific work of Louis Pasteur in the late 1860s that yeast was identified as a living organism and the agent responsible for alcoholic fermentation and dough leaving.

If ADH plays a key role in the adaptation of other drosophilid species to substrates undergoing alcoholic fermentation, we expect to find (1) a higher ADH activity in fruit breeders than in nonfruit breeders, and (2) an interspecific correlation between the ADH activity and ethanol tolerance.

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